Vegan Ginger Molasses Cookies
Yesterday I made a batch of ginger molasses cookies with a recipe adapted from my favorite cookbook, Screen Doors and Sweet Tea by Martha Hall Foose. Have you all read this fabulous book? It’s full of gorgeous pictures and funny, lovely tales about Southern food and traditions and Southern life in general. I got it this summer, and I read it over and over. I’d sit on the breezeway in the evenings and read and dream as the moonflowers glowed and the insect orchestras played.
But back to yesterday–sparkling, golden, fall-y yesterday: I had so much fun making these cookies. It was Saturday morning and I knew I had the whole day to do whatever I wanted, so my mind was full of happy plans. I could have a tea party and serve my fresh cookies, I thought as I measured and stirred. I could plant ferns and then sit back and admire them. I could brush my cats and make them wear hats. I could even read Screen Doors and Sweet Tea again.
Vegan Ginger Molasses Cookies
Ingredients:
3 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsps ground ginger
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp ground cloves
3/4 cup packed dark brown sugar
1 1/2 sticks vegan butter, softened
1 1/2 tsps Ener-G egg replacer
2 Tbls water
3/4 cup molasses
1 cup granulated sugar
Directions:
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. In a large bowl, use electric beaters to beat the brown sugar and butter together. Keep beating until the mixture is light in color.
In a small bowl, whisk together the egg replacer and water. Keep whisking until the mixture is foamy.
Add the egg replacer mixture and the molasses to the brown sugar/butter mixture. Beat for about a minute. Slowly add the flour mixture and beat for another minute.
Form the dough into teaspoon-size balls. Roll each ball in granulated sugar and place them 2 inches apart on a baking sheet lined with parchment paper. Bake for 10 to 12 minutes. Transfer to a rack to cool.
